In this recipe, we will prepare a modernist sous vide tikka masala chicken.
Tikka masala chicken
Yield:
10
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Ingredients
For the chicken
- 2 g ground cumin
- 2 g ground coriander
- 2 g garlic powder
- 0,5 g cayenne chile powder
- Salt and pepper to taste
- 500 g chicken breasts
For the tikka masala coating
- 25 g tomato paste
- 200 g crushed tomatoes
- 50 g onion diced
- 10 g fresh ginger minced
- 3 cloves garlic diced
- 1 chili diced
- 50 g water
- 10 g honey
- 10 g garam masala
- Salt and pepper
- 3 g agar
- 100 g heavy cream
- sesame oil
Instructions
- Preheat the water bath to 60°C. Combine the spices in a small bowl and mix well. Salt and pepper the chicken breasts then coat with the spice mixture. Seal them in a sous vide bag and place them into the water bath. Cook for 1 hour. Remove from the sous vide bag and pat dry. Cut the chicken into 1 inch-sized cube.
- During the chicken cooking time, heat a pan over medium to medium-high heat. Add oil and warm. Add the onion and cook until translucent, about 5 minutes. Add the garlic, ginger, and chili and cook for 2 minutes.
- Add the tomato paste and garam masala and cook, stirring regularly, for 3 minutes. Add the crushed tomatoes, water, and honey then bring to a simmer for around 15 minutes. Salt and pepper to taste.
- Add the agar, puree well, and bring to a boil for 3 to 5 minutes. Stir in the heavy cream then reduce the heat to just below a simmer and keep it there while dipping the chicken.
- Stick a toothpick in a chicken cube then dip the chicken into the tikka masala coating. Set the cube on a plate, the coating should begin to harden quickly. Once the coating has set, re-dip it for a thicker coating. Repeat for the remaining chicken.
- Serve with steamed basmati rice.
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